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1
Preheat your oven to 350F.
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2
In a medium saucepan, combine butter and brown sugar over medium heat until butter has melted. Allow mixture to come to a boil, then whisk constantly for about a minute, until completely smooth and combined. Immediately pour into a buttered 9 or 10 inch baking dish with deep sides...round or square is fine. Set aside.
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3
* Optional - try sprinkling some chopped toasted pecans on top of the caramel. I've never tried it, because everyone in my family hates nuts except me, but I think it would be DELICIOUS!
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4
In a mixing bowl, stir together the baking mix and the sugar with a fork to blend. Add the sour cream and the eggs, and beat with an electric mixer for 3-4 minutes, until light and smooth. Blend in vanilla.
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5
Carefully pour the mixture into the pan, making sure to pour batter evenly over the prepared caramel.
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6
Bake for 35 minutes, until light golden brown on top. Your house will smell amazing right about now, by the way. Allow to cool for perhaps 5 minutes, then invert onto a serving plate. The caramel sauce will drip down the sides of the cake. Using a spoon, collect any extra and pour it back on top of the cake.
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7
Cool for another 20 or 30 minutes, then serve.
